PREPARING WAGYU BRISKET (SMOKER/GRILL/OVEN)

Smoking a Wagyu brisket isn't difficult, it just requires some patience. The key here is low and slow! The brisket needs several hours on the smoker, grill, or in the oven to cook. But the effort is well worth it; you'll get a buttery-soft, juicy brisket with a crispy crust.

Ingredients for Wagyu Beef Brisket

1,500 - 2,000 grams	Wagyu Brisket
50 grams	Salt
25 grams	pepper
20 grams	Sugar

preparation

Trim the Wagyu brisket as desired and remove any fat.
Keep it simple! To preserve the natural flavor of Wagyu beef, you don't need much – we recommend a homemade rub of salt, pepper, and sugar. Mix the rub and carefully rub it into the brisket.
Now heat the smoker or ceramic grill with charcoal to about 110 degrees Celsius (230 degrees Fahrenheit). Wagyu brisket can also be cooked in the oven or on a gas grill. The important thing is to keep a close eye on the temperature, as it must remain constant for several hours.
Once the temperature is reached, place the brisket directly onto the grill rack and close the lid.
After 4-5 hours in the smoker/grill/oven, the brisket should have reached an internal temperature of 70 degrees Celsius (158 degrees Fahrenheit). If the meat already has a black crust, the brisket can be placed in a GN container/tray and the container sealed with aluminum foil. Even better: Wrap the brisket in butcher paper. This increases the humidity and speeds up the cooking process. If the crust is not yet very thick, the brisket can simply be left on the grill. There is no risk of it drying out, as Wagyu brisket is heavily marbled.
After about 6 hours, the internal temperature should be checked again. An ideal internal temperature is 95-98 degrees Celsius. Depending on the thickness, the brisket may require up to 8 hours. Once the internal temperature is reached, you can remove the brisket from the grill, let it rest, and then slice it.
Brisket can also be frozen very well; simply vacuum-seal it and enjoy it on another day.